Oatmeal Cranberry Cookies
Diana Lind
ingredients
- 1/2 pound (2 sticks) unsalted butter -room temperature
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 2 large eggs –room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 2 cups rolled oats
- 2 1/4 cups all-purpose flour (add another 1/4 cup flour if no pecans are added)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 cups dried cranberries
- 1/2 - 1 cup pecans coarsely chopped/broken (optional)
directions
- 1
1. In a medium bowl, cream together butter and sugars until fluffy. Beat eggs, vanilla and milk. In another bowl, combine dry ingredients except for cranberries. Add to butter mixture and stir until just combined. Stir in cranberries and nuts.
- 2
2. (Optional) Divide dough in half and place on sheets of parchment paper. Roll each half into a log about 1 1/2 inches in diameter. Freeze until ready to use. Heat oven to 350 degrees. Cut logs into 1 inch-thick slices and place on parchment-lined cookie sheet.
- 3
3. If not rolling into logs, scoop dough onto cookie sheet in 1 1/2 inch blobs.
- 4
4. Bake for 12-14 minutes, or until cookies are golden brown. Cool on wire racks.
Source: Diana Lind
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